Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/83398
Título: | Edible alginate-based films with anti-SARS-CoV-2 activity |
Autor(es): | Cerqueira, Miguel A. Leite, Ana C. C. O. Tomás, Ana L. Reichel, Anna Silva, Patrícia M. Santos, Nuno C. Michelin, Michele Fuciños, Pablo Pastrana, Lorenzo M. |
Palavras-chave: | Active film Edible coating Antiviral Shelf-life SARS-CoV-2 Packaging |
Data: | Ago-2023 |
Editora: | Elsevier 1 |
Revista: | Food Microbiology |
Citação: | Cerqueira, Miguel A.; Leite, Ana C. C. O.; Tomás, Ana L.; Reichel, Anna; Silva, Patrícia M.; Santos, Nuno C.; Michelin, Michele; Fuciños, Pablo; Pastrana, Lorenzo M., Edible alginate-based films with anti-SARS-CoV-2 activity. Food Microbiology, 113(104251), 2023 |
Resumo(s): | The viability of SARS-CoV-2 on food surfaces and its propagation through the food chain has been discussed by several stakeholders, as it may represent a serious public health problem, bringing new challenges to the food system. This work shows for the first time that edible films can be used against SARS-CoV-2. Sodium alginate-based films containing gallic acid, geraniol, and green tea extract were evaluated in terms of their antiviral activity against SARS-CoV-2. The results showed that all these films have strong in vitro antiviral activity against this virus. However, a higher concentration of the active compound (1.25%) is needed for the film containing gallic acid to achieve similar results to those obtained for lower concentrations of geraniol and green tea extract (0.313%). Furthermore, critical concentrations of the active compounds in the films were used to evaluate their stability during storage. Results showed that gallic acid-loaded films lose their activity from the second week of storage, while films with geraniol and green tea extract only show a drop in activity after four weeks. These results highlight the possibility of using edible films and coatings as antiviral materials on food surfaces or food contact materials, which may help to reduce the spreading of viruses through the food chain. |
Tipo: | Artigo |
URI: | https://hdl.handle.net/1822/83398 |
DOI: | 10.1016/j.fm.2023.104251 |
ISSN: | 0740-0020 |
e-ISSN: | 1095-9998 |
Versão da editora: | http://www.elsevier.com/locate/issn/07400020 |
Arbitragem científica: | yes |
Acesso: | Acesso restrito UMinho |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_56115_1.pdf Acesso restrito! | 870,62 kB | Adobe PDF | Ver/Abrir |